Menu Enter a recipe name, ingredient, keyword...

Ham Terrine with Zucchini


Rate this recipe 3.2/5 (201 Votes)


  • 10 oz cooked ham
  • 2 zucchini
  • 2 eggs
  • 8 oz (2 cups) Gouda
  • 1 scant cup of olive oil
  • 1 clove of garlic
  • 2 tbsp butter
  • salt
  • pepper


Servings 6
Level of difficulty Average
Preparation time 20mins
Cooking time 45mins
Cost Average budget


Step 1

Preheat oven to 350 ° F.

Step 2

Carefully wash the zucchini without peeling. Cut into slices and blanch 3 minutes in salted water. Put them to drain in a colander.

Step 3

Meanwhile, prepare the filling: Cut the ham into uniform pieces and finely chop in a food mixer. Add eggs, peeled garlic, pepper, salt (very little). Pour the oil in small amounts while continuing to mix until the filling is smooth.

Step 4

Finely slice the gouda.

Step 5

Butter a loaf pan and line bottom and sides with zucchini slices. Arrange a layer of filling, a slice of gouda, some zucchini and so on, alternating layers. Finish with a layer of filling.

Step 6

Settle well into the pan before covering with a double aluminum foil.

Step 7

Place pan in a water bath and bake in middle of oven for 45 minutes.

Step 8

Cool completely before putting in the fridge for 3 hours minimum. Unmold before serving.

You'll also love

Chef Tips and Tricks

VIDEO: Tarte Tatin with Cherry Tomatoes

This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!


  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto


  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!



Review this recipe

Monkfish Terrine Terrine of chicken with pesto